The Embassy Chef Challenge is the only culinary competition where you can try over 30 international dishes from all over the world in the same evening. Sip on foreign beer, wine, liquors along with cocktails from all over the globe and leave feeling like you spent a night being teleported across multiple continents. From the foreign to the familiar, you will be able to explore dishes you most likely had never heard of till the event.

Courtesy of Events DC

Chef Roberto Grazioli of the Embassy of Italy posing for me during the 2014 Embassy Chef Challenge.

Craving salmon ceviche? Never tried or heard of “kottu roti” from Sri Lanka? You will have pleasure of tasting them as well as exploring dozens of other delicious cuisines.

I took this picture during the 2014 Embassy Chef Challenge. Thailand won the judges choice!

Chef Red Garcia of the Philippines returns this year to defend his title. Chef Garcia will prepare a traditional dish that uses a wrapping method called “binalot” – which is derived from the word “ballot” or “to wrap.” He will use banana leaves to wrap rice, meat, fish, eggs or pickled veggies. Chef Anuradha Wijesingne of Sri Lanka will prepare a dish called “kottu roti,” made with godhamba roti, veggies, egg or meat and spices.

Poland’s amazing dish! They had my vote!

Embassy Chef Challenge – 2014

Did you know Azerbaijan makes wine? The Eastern European country of Azerbaijan has a winemaking history that dates back 3,500 years. The mountainous terrain and geographic location near the Caspian Sea create ideal conditions to grow grapes. They have more than 400 grape varieties. You will have the opportunity to sip a few of Azerbaijan’s wines while learning more about their winemaking history.

Courtesy of Events DC

The Embassy Chef Challenge both celebrates and encourages Culinary Diplomacy. Enjoy live music and art while drinking and dining in style. New York City based band City of the Sun will headline the evening with their instrumental post-rock tunes.

Courtesy of Events DC

Food, like a smile or laughter, is a universal language that brings people together. Experience Culinary Diplomacy at its finest in Washington, D.C. on Wednesday, May 24th!

Myself along with two lovely judges, Chef Amy Riolo and Monica Bhide during the 2015 Embassy Chef Challenge.

Spring in Washington, D.C. is a magical time when the countless Japanese Cherry Blossoms turn the city into a watercolor painting. Soft pinks and dark magenta blossoms dot side streets and along the National Mall as tourists from all over the world make the trek each year to the Tidal Basin.

On April 14th from 7:00 p.m. – 11:00 p.m. the 8th annual Events DC Cherry Blast! event will be held on Dock 5 at Union Market. The grand finale of the cherry blossom celebrations; the dock will be transformed into a Tokyo night market with Japanese dishes prepared by six of Washington, D.C.’s acclaimed chefs from well-loved Asian restaurants. Chef Erik Bruner-Yang of Spoken English, Maketto and Paper Horse will be curating the cuisines.

“I was able to curate the chefs and also the dishes that my restaurants are going to bring to the guests next Friday. For example, Maketto will be doing some amazing yakitori like patron pepper with house-made togarashi spice, grilled chicken yakitori marinated in my house-made Honeycomb miso. Paper Horse will be showcasing our classic pork ramen,”Chef Erik Bruner-Yang said about curating the event.

Sip Japanese spirits like Hibiki Japanese Whisky, Suntory Whisky Toki, Kirin beer or sake as you wander from each table sampling a red bean pancake or deep fried meats and vegetables. Groove to the sounds of Austin’s DJ Mel along with other entertainers performing throughout the night. DJ Mel will headline and is most known as “Obama’s DJ” after playing at the Presidential Inauguration of 2012.

“I’m looking forward to sharing my culture with the people of the DMV area. It makes me happy that so many people are interested in celebrating my culture through food,”said Chef Hiro Mitsui. “I chose to make Okonomiyaki, which is my signature dish that I make at Conbini by UZU.” He went on to say how much it means to him to be able to cook Okonomiyaki in the states since it’s a great way for him to share his roots.

There will be an exclusive VIP tea room with a private lounge that will feature a menu from Chef Erik Bruner-Yang. Cocktails will be made by local mixologist, Gina Chersevani. VIP ticket is required for this area.

In a playful mood? You can watch a Sumo wrestling demonstration or play one of the 10 Nintendo or Sony video game stations. DC Fray will be there with an Origami station. The husband and wife team of Soul & Ink, Frankie and Sherry Meneses, will have a station for guests to create live shirt screen printing designs.

Events DC Cherry Blast! is one of many spring events in DC that makes this city so unique! I am personally excited to experience a Tokyo night market while supporting our local chefs. Hope to see you all there too!

For those who use Twitter and Instagram, these are the handles and hashtags:

You know those novels that take you away from your daily life as the turning of each page whisks you further into another world or even country with different customs? Maybe the characters pray to different Gods or eat different foods? The countryside is described with such intricate detail you can smell the morning dew on the roses that line the side of the house. The stories that tug at your heartstrings as you find yourself relating to aspects of the main character.

“Karma and the Art of Butter Chicken” by Monica Bhide was that type of book for me. There were nights my eye lids fought to stay open as the hour reached midnight each night. Released late summer 2016, this novel is destined to become a bestseller.

Monica Bhide

Award-winning writer, poet, storyteller, and educator, Monica Bhide, has the ability to tell stories with effortless beauty. The way in which she weaves each character’s personality and their interactions with one another. The depth of soul when telling about their childhood or the struggles they endured. Her words are like watching a movie before your eyes that create each scene; the colors, smells and tastes. She is the female version of Paulo Coelho who seamlessly intertwines dynamic characters with an inspiring message.

The story takes place at an old teaching monastery called Karma Norba Ling located outside New Delhi. Eshaan Veer Singh is a natural chef in the kitchen with a heart of pure gold. He will stop at nothing to make his dream of building a kitchen for the homeless a reality. The death of his mother still haunts him yet pushes him to fulfill his dream of ensuring that no one suffers from starvation. Having grown up in a monastery where the monks in a sense adopted him after his mother’s tragic death, he learned early-on the value of service.

Radio Rani’s positive frequency supports Eshaan on a daily basis. Her calm demeanor easing his inner demons along with her ability to garden both help to feed his dream. The feisty Loveleen lives near the monastery and is like the older sister Eshaan never had. Together they create a foundation along with other extraordinary characters who cheer him on to follow his dream.

Eshaan finds solace in writing poetry as much as cooking in his kitchen. Being a poet myself, I loved how Monica incorporated his poems throughout the story. His deep words help you understand Eshaan’s inner thoughts allowing you to feel a more human connection.

The hopeless romantic in me reveled in the love story between Eshaan and Kitt. I loved the surprises and humor sprinkled throughout the book including the stories behind what inspired Monica Bhide to write “Karma and the Art of Butter Chicken” in the first place.

One of many favorite excerpts of mine, “She [Kitt] had longed for him in the dark nights, in the bright days, in crowds, and when she was alone. She slept with his name on her lips, his face in her dreams. She woke to his smell, that haunting scent of his itar that seemed to have taken a root in her spirit. And yet, here she was, getting ready to marry another man.”

Opportunity knocks when Eshaan has the chance to be a contestant on a local cooking show. Eshaan is more than a chef or the ideal best friend; he epitomizes perseverance through adversity. Life will always throw us lemons but it is what we do with those lemons that defines our strength of character. To not let the sourness of our struggles along the way hold us down but to catch each lemon and turn them into sweet new dish.

Monica does a brilliant job of allowing the reader to imagine what each character looks like without describing their features in detail. She brings together old traditions with today’s modern advances from technology to human equality. I loved the text exchanges between the characters that relate to millions these days.

Does Romeo get his Juliet or does life have other plans for each of them? Does Eshaan win the cooking show?

I not only recommend you buy “Karma and the Art of Butter Chicken” to read yourself but I suggest you give it as a gift. This story needs to be read, shared and hopefully a vehicle to help inspire others to never give up on their dream.

In 1895 the fire house was constructed by architect, Snowden Ashford, and recognized for its artistic architectural design. By 1897 it would be home to Engine Company 12 and many generations of firemen for close to a century serving the Bloomingdale and Eckington neighborhoods.

The grand historic fire house was transformed into Old Engine 12 in 2013. A multi-level contemporary American restaurant with the capability to host large events. The main restaurant is the bottom level whereas the second level serves as their event/banquet area that can house 200 people. The top level is reminiscent of a speak easy with black leather couches and can be reserved for private parties.

Located minutes from the NoMa Gallaudet University Metro Station on the redline, Old Engine 12 is on the corner of North Capital Street and Quincy Place in the Bloomingdale neighborhood. The restaurant architect did a brilliant job of preserving the character of the fire house by transforming the two garages into huge windows that can be opened during warm weather seasons. The front door is situated between the windows, and pair of fireman’s boots can be seen resting on a window pane.

Entering Old Engine 12 you feel as though you stepped back in time with the original high brick walls. While they left the iconic brass pole that extends to the upper level that once served as living space for the firemen, it is not open to guests. You can, however, lean on it around the bar. This is the type of restaurant you can bring your family to for a memorable dinner or meet your friends for drinks after a long day at work.

Our table was situated inside one of the window coves that was once one of the two garage doors. One of my favorite New Zealand Sauvignon Blancs Matua was served alongside a Los Vascos Cabernet Sauvignon. Knowing what was on the menu I felt the Matua would pair best since it would not overpower the flavors in the dishes.

Executive Chef Peter Prime welcomed us to Old Engine 12 as the first dish was being placed on our table. Freshly chopped tomato was generously topped on a huge piece of artisan bread. One bite into the lightly grilled bread and you can taste the subtle smokiness. The crust was not hard like I find at most restaurants and loved the olive oil used on this bruschetta.

Kale, considered one of the world’s healthiest foods, received a surge in popularity a few years ago. The veggie once thought to be a novelty ingredient continues to be found in a variety of dishes at restaurants around the country. Chef Prime’sKalalloo soup with kale, okra and coconut milk dazzled my palate with his use of habanero peppers and creaminess from the coconut. One crispy roasted kale leaf rests on top. I loved the earthiness the kale brings to the soup.

Kalalloo, a play on words since the soup is made with kale, is traditionally spelled “Callaloo.” The national soup of Trinidad and Tobago where Chef Prime originates from can be made with different ingredients. Kalalloo can be a warm or cold soup or even be a sauce to accompany meat or vegetables. No matter how this tantalizing soup is prepared it will leave your palate wanting another bowl. I feel more of a connection with a restaurant when a chef incorporates dishes they grew up with in their native country.

Kalalloo Soup

Spring Pea Risotto with peashoots, English peas and parmesan was a wonderful adaptation to the classic Italian dish. The peas were cooked to perfection and the risotto is made in-house. Next was grilled asparagus in a lemonade vinaigrette with pieces of sesame brittle. Smokiness paired unbelievably well with the sweet vinaigrette while the brittle added texture to round out the dish. I could eat this brittle as a daily snack.

The spring menu took an amazing turn with his Dijon mustard and molasses marinated lamp ribs over polenta, grilled divers scallops and brussel sprouts deliciously coated with chorizo sausage. The lamb fell of the rib which is a sure sign it was grilled properly. The savory mustard and sweet rich molasses marinade matched up to lambs’ distinctive texture and flavor.

To further the smoky flavor theme throughout his menu we sampled their Bloody Mary with smoke infused vodka. I recommend pairing this savory drink with his chicken and waffles.

For anyone who has tried this unlikely pair you understand the balance of sweet meets salty, soft meets crunchy that makes this dish intriguing. The dish received notoriety during the Harlem Renaissance between the 1920s-40s. During this era an explosion of creativity, music and art emerged and with that restaurants began to stay open late to accommodate party goers. The combination came about when a chef had leftover chicken and in an effort to reduce food waste the chicken and waffle dish was born.

Chef Prime takes this dish to a whole new culinary level. Sweet cornbread waffle with jalapeno, smoked cheddar and kampot pepper. A drizzling of honey truffle oil circles the dish (need I say more?). No question this was the best chicken and waffle dish I have ever tasted.

The smoky theme throughout his menu is a generous way to pay homage to the history of the fire house. Old Engine 12 left one mark in Washington, D.C.’s history and now Chef Peter Prime will leave his culinary mark.

My earliest memory of Twitter was when I read how actor Ashton Kutcher (@aplusk) was among one of the first celebrities to master Twitter in early 2009. He made it cool and pretty soon the country took to Tweeting then not before long it became a social media global phenomenon. I joined in April 2009, but did not master it till snowed in during Snowmageddon of 2010. The rest is Twitter history!

On March 20, 2012, I joined #Foodiechats for the first time thanks to my good friend, Suzie Linville (@SuzieLin) who I met on Twitter in 2010, thought I would really enjoy the chat. I have now been a regular every Monday night at 8:00 p.m., plans permitting. This past year I had the honor for #Foodiechats founder, Steve Green (@steveGOgreen), to ask me to be an Ambassador.

In on honor of National Lobster Day on Sunday, June 15, 2014, Steve put a question at the bottom of his newsletter a few weeks prior and those who Tweeted a response fast enough would win something. Coupon for a @LobsterFromME lobster in a store near me? Lobster cookbook from Maine? No, I won a real “live” lobster that I was asked to come up with a recipe for and then promote my dish via social media.

Garth, as I named him, arrived on Wednesday, June 11th and my apartment complex kept him in their fridge till I could rescue him. The following evening I planned to prepare my dish. I had a challenging dish in mind that I knew would be unique and a mix of flavors and textures.
As I peaked into the box, gently picking up the blue ice pack and white foam that was used to cushion the lil guy on his journey from Maine to my studio apartment in our nation’s capital, his left eye stayed stagnant while his right looked up at me. I pet him with one finger and quickly covered him again and back into the fridge he went! Then begin prepping the side dishes. “I had a live lobster in my fridge,” I thought. Focus on the sauces.

My friend Julie was on her way with the rum that would be added to the mango rum reduction. I first prepped the avocado cream sauce that would be one of the layers beneath the lobster tail. Next, boiled the cous cous adding fresh squeezed lemon juice, lemon zest, saffron strands, olive oil, and the simple key ingredients known none other than salt and pepper.
Being the music lover I am, I had my Summer Stuff Spotify list playing while I prepped the sides. Grooving to some personal favorites by April Smith and the Great Picture Show, Sublime, 311, OAR, Slightly Stoopid, and The Beach Boys (Pet Sounds) as I added dashes of cumin or zested lemon into the cous cous.

Once Julie arrived, I began to prep the mango rum reduction. Champagne Mangoes are my personal favorite and I look forward to this time of year when they are in season. I slice the bottom so there is a flat surface and then use a pairing knife to slice the skin off in thin layers. By the time Julie arrived, I was ready to get another music list playing for the remainder of our prepping and then boiling the poor lobster.

Jazzy Stuff was the next Spotify list to play that included Jamie Cullum, Pink Martini, Norah Jones, Diana Krall and Robbie Williams. The ideal chill emotive style music to have in the background as I focused on tackling a rum reduction sauce for the first time. “There is a live lobster in my fridge,” I kept thinking in the back of my mind. Focus on the reduction sauce.

Two blonde-haired California girls who became friends in Washington, D.C. four years ago were about to have an epic seafood experience! One with events to occur that they did not foresee…

The sauces were done and set aside to be warmed once the lobster was ready to plate. The largest pot I had is what I use for my Italian tomato pasta sauce and figured it would hold Garth. Added the salt to the water and waited for it to boil. It was time. I have to admit, I was nervous, yet excited. Would he aim for my nose with his pincher or crusher claw once I snipped off his rubber band prior dropping him into his boiling fate? Would he squirm from my grip and jump to the ground scurrying with his eight legs on my wooden floor, tail swinging from side to side headed for my door?

Garth was heavier than I expected and after researching on YouTube I learned to use my left hand to hold behind his head with a firm grip. Julie and I said our thanks your to Garth for giving his life for our first live lobster cooking experience.

She then got back into photographer mode snapping pictures as I began to snip off the bands. Steam was rising from the pot and it was now or never. “Do it, Lisa!” I thought, “YouTube said headfirst so it’s quick.” Head first went Garth only to realize he was too long and big for my pot! Oh crap!

Wooden spoon in hand, I try to maneuver his tail underneath his body, water splashing everywhere, tail sticking well out of the pot, Julie and I screaming half out of humor and half our of pure worry, and doing a jump dance not the happy dance kind of jig. I pause a second once I realize he stopped, about to try again to maneuver his tail when he starts pushing with his claws to jump out, tail rising higher from the pot, water splashing, small flames climbing the pot as we make girlie noises, more small jumps, till finally I manage to tuck his tail under. Silence as we look at each other, hearts racing, and now in hysterics over what just happened. Bittersweet.

Lobsters boil for only 10 minutes and then need to rest on a plate for five minutes allowing the meat to absorb moisture from the shell. While the lobster rested I began to plate the dish. On a dish I first placed a circular layer of the lemon saffron cous cous followed by a smaller circle of avocado cream sauce.

When the time was up I flipped Garth over to learn he was a she (learned on YouTube). Garth became Cassie. Snapped off each claw from the base of the body, separated the tail from the body and this is when it got tricky. I did not have the right kitchen tool, so I improvised. I attempted to use a fork to push the meat out but this was not happening. Scissors came to mind to cut down the underbelly of the tail. With my left hand I held the tail and my right washing the scissors for which I should have asked Julie to do instead since I cut my thumb. Running to rinse off the cut and wrap it in a band aide so I could get back to the tail, the scissors were as success! I slid the beautiful red tail from the outer shell and set it over the layered sides. The icing on the dish was to drizzle the mango rum reduction sauce in a zig-zag over the lobster.

For this dish I bought a bottle of Sam Adams Summer Ale and Oberon Ale along with a bottle of King Estate’s ’13 Acrobat Pinot Gris from Eugene, OR. In my research I learned the Pinot Gris from Oregon paired better than Italian Pinot Grigio since they were lighter with more subtle fruit notes and more apt to pair with seafood dishes.

We paired the dish first with the Pinot Gris and loved it right away since it helped to keep the mango notes from front, middle to finish on the palate. The Oberon over powered the dish and all the flavors were lost after one sip. Sam Adams, while better still over powered the dish. Wine won!

Cooking has always been a passion of mine and I love to take on challenging dishes, but this is the first dish that put up a fight–literally! I consider this my best dish to date and look forward to coming up with dishes just as tantalizing or even more so!